Food For Thought: Eating Gluten-Free Past and Present

A few weeks ago, I had the pleasure of meeting a group of ladies who come from all corners of Oakland County. The common thread is that we all have to feed families, or ourselves, gluten-free foods to stay healthy. Some are just beginning, and some are pros. All are upbeat and supportive. And there's good reason for that.

The Dinner Divas know some things I wish I knew four years ago when my son was diagnosed with celiac disease: It's not hopeless. Things get easier. We are all in this together. The same can be said for any special diet.

A new diagnosis is scary. I have experienced it twice. My son was diagnosed with autism months before the blood work for his celiac panel came back. It was a confusing time, and to be honest, I don't remember a whole lot about what I did and how I did it. What I do remember is scouring labels, websites, gluten-free lists and visiting specialty shops seeking a waffle, a cookie, anything that would be palatable for my son. I remember reading books and soaking up everything I could get my hands on regarding autism and celiac disease.

Slowly but surely, I began to fill my kitchen with a new line of victuals. Today, gluten-free pizza, daily emails noting the newest on the celiac front and the smell of baking sorghum flour wafting from my bread-making machine feels “normal.” Thinking about our food doesn't feel like so much thinking, and we are seeing great improvements in my son's health and behavior.

Head "Diva" Beth Lohmeier said something during a Dinner Divas meeting that has stuck with me. She said that after years of eating on a special diet, we have our “standards” that we purchase, and we methodically pick out what we know.

But those who are at the beginning are the real detectives. When you are new at something, you dive in and digest everything that is out there until you understand it. It's scary and lonely, and you just fill it with knowledge.

The Dinner Divas aim to help those newly diagnosed with upbeat, concise information. At the Lake Orion meeting, we all scrolled over pages and pages of information, websites, apps, recipes, restaurant lists and other tidbits the group has accumulated through the years (after we had a buffet of pizza, salad and desserts). The Divas are developing a document in .PDF format to share with gastrointestinal doctors for those who are starting out gluten-free.

“Hopefully, we can make them feel like they are not so alone,” Lohmeier said.

New discoveries

• Holiday Market: I recently revisited this Royal Oak gem and marveled at the selection of frozen gluten-free goodies, cake and flour mixes (such as King Arthur) and an amazing assortment of beer. Bard's, New Grist, Green's, ACE, Red Bridge and St. Peter's are just a few of the six-pack and pint-size offerings found in Holiday's beer and wine department. I sampled Green's Amber Ale (nutty, full, a little bitter) and St. Peter's (crisp, sweet, citrusy) this time around, but have also tried Red Bridge (nutty, smooth, sweet) and New Grist (tart, tastes a lot like rice). I also have found gluten-free beer at and .
• Udi's Bagels: After four years of searching, I finally found a soft, flaky bagel to pack in my son's lunches on bagel day! Lohmeier told me “try not to cry” when you first sample these. I did find myself fighting back a tear or two. The whole grain variety is our favorite. Find them at Holiday Market or Westborn Market. I found a loaf of Udi's gluten-free cinnamon raisin bread at Ferndale's Natural Food Patch that was out of this world, as well.
• Visit the Tri-County Celiac Support Group's Gluten-Free Food Fair today! The event will feature 27 gluten-free vendors and will take place 10 a.m.-2 p.m. at First Presbyterian Church of Farmington, 26165 Farmington Road.
• Take a stand: The Food and Drug Administration was tasked to establish food labeling standards for gluten-free foods seven year ago. Four years ago, the FDA posted a proposal for labeling. Since then, nothing has been done. The proposal remains on the FDA website, but no action has been taken. Jules Gluten Free, a company that advocates for those with celiac, is joining other organizations May 4 in an effort to draw national attention to  the need for federal gluten-free food labeling standards in Washington, D.C. Sign a petition, write a letter to the FDA or donate to the cause at the group's website, 1 in 133.

Here are a few goodies that are easy and delicious.

Orange Popsicle Cake

This is not exactly a healthful food because it has pop in it, but guess what? It's easy and yummy. The fizzy pop makes the cake taste like a popsicle and goes well with a quick powdered sugar glaze. So, once in a while, I use a can of soda to make a yummy treat. Is that so bad? The simple ingredients make this as easy as grabbing a cool treat out of the freezer.

• 1 box gluten-free cake mix
• 1 can orange pop

Combine the mix and pop and bake according to directions. Do not use any other ingredients. The pop will replace eggs, oil, etc. Don't ask me how, but it works. It will be a little more dense than regular cake, so top with a little glaze.

Glaze

• 2 c. powdered sugar
• 1 tsp. pure vanilla extract
• Milk or milk substitute, 1 tsp. at a time

Add sugar and vanilla to small saucepan. Over low heat, add milk or milk substitute a little at time until mixture runs off spoon. If it gets too runny, add more sugar. Will thicken as it cools.

Go-To Hummus

The beauty of this hummus is, again, that it is easy. I whip up a week's worth of hummus in one quick blend. It's a great snack choice with Glutino crackers or pretzels. I discovered orange juice as an acid when I was out of lemon juice one day and haven't gone back. The sweet orange is the perfect acid to balance the dip.

• 1 can (15 oz.) chickpeas or garbanzo beans; reserve liquid
• 3 Tbs. tahini (pure ground sesame seeds or sesame paste)
• 1 Tbs. olive oil
• salt to taste
• 1 small clove garlic
• 2 Tbs. orange juice

Blend ingredients in food processor or blender, adding reserved liquid a little at a time until hummus is smooth and spreadable.

Disclaimer: Please make sure to read labels before using any product, as manufacturers may change ingredients or manufacturing practices.